Tag: S’mores

S’mores Bars

These might be the best things I’ve ever had. They literally taste like a s’more in bar form. You start with an amazing thick graham cracker crust, which you top with a mixture of soft chocolate ganache and mini marshmallows, then you pour more mini marshmallows on top and toast the bars under the broiler. You have to leave the bars in the fridge so the ganache will set, but trust me, it’s worth it. My inspiration is from here, but I used a different crust, pan size, different amount of marshmallows, etc.


Ingredients: Graham Cracker Crust

1 and 1/2 cups finely crushed graham crackers (10-12 whole graham crackers crushed then measured)

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

Soft Chocolate Ganache (from here)

16 ounces semi-sweet chocolate

1 cup whole milk

10 ounce bag mini marshmallows (separated)

Recipe: Graham Cracker Crust

Blend all ingredients in a food processor until they’re the texture of coarse cornmeal.

Press into 8×8 pan and refrigerate for one hour.

Preheat oven to 375F and bake for 11-15 minutes.

Soft Chocolate Ganache

Melt chocolate with milk in a pan over medium low heat and whisk to combine.

Transfer mixture to a new bowl and set aside for 10 minutes to cool (transferring the mixture to a new bowl will help to cool it faster).

Mix in 1 and 1/2 cups of the marshmallows and pour on top of the crust.

Pour the remaining marshmallows on the ganache and put under the broiler for a minutes or two, to toast the marshmallows.

Refrigerate for at least 2-3 hours, or overnight.




S’mores Cookies

So, these aren’t the prettiest cookies you’ve ever seen, but they are the tastiest. A layer of fudgey brownie cookie topped with marshmallows and graham crackers, then covered in chocolate ganache. Yum. They taste exactly like s’mores.


Ingredients: (Makes 16 cookies)

10 tablespoons unsalted butter

3/4  cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1/2 cup dark brown sugar

1 teaspoon vanilla extract

2 eggs, cold

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 cup all-purpose flour

32 marshmallows

1 cup crushed graham crackers

Chocolate Ganache

2 cups chocolate chips (any kind)

3 tablespoons vegetable oil

Recipe: Cookies

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and quickly stir in brown sugar. Wait four minutes, until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour, baking soda, and cornstarch. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick.

Freeze for 30 minutes.

Preheat oven to 350 and bake for 12-15 minutes. After about 5 minutes push down with a spoon the middle of the cookie and, using about 1/3 cup, sprinkle graham cracker crumbs in the indent. Also stick marshmallow in the indent.

When cookies are cool, sprinkle another 1/3 cup of graham cracker crumbs on them, then add another toasted marshmallow. (Just warm it up for 20 seconds in the microwave.)

Chocolate Ganache

Melt chocolate and vegetable oil together in a small pot over a pan of simmering water. When smooth, remove from heat and let sit for 15 minutes. Pour gently over cookies.

Sprinkle the remaining graham cracker crumbs over the melted chocolate.

Pop the cookies in the fridge for a few minutes if you want the ganache to harden.